Lentil Stew with Butternut Squash
Lentil Stew with Butternut Squash
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • servings:
  • Ingredients

    • 3 large stalks celery
    • 1 large onion
    • 1 large butternut squash
    • 1 bag brown lentils
    • 4 c. water
    • 1 can vegetable broth
    • ½ tsp. dried rosemary
    • salt and pepper
    • 1 oz. Parmesan or Romano cheese
    • ¼ c. loosely packed fresh parsley leaves

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 61 % Daily Value *
    • Total Fat: 1 g 2.1%
    • Saturated Fat: 1 g 3.6%
    • Trans Fat: 0 g %
    • Cholesterol: 1 mg 0.24%
    • Sodium: 144 mg 5.99%
    • Calcium: 76 mg 7.57%
    • Potassium: 89 mg 2.53%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.15%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 10 g %
    • Dietary Fiber: 1 g 5.67%
    • Sugar: 1 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 12.75%
    • Vitamin C 16.56%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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